Ingredients: 1 tablespoon olive oil 1 pound ribeye steak, thinly sliced 1 large onion, sliced 1 green bell pepper, sliced 1 red bell pepper, sliced 2 cloves garlic, minced Salt and pepper to taste 1/2 teaspoon dried oregano 2 cups sliced mushrooms (optional) 1/4 cup Worcestershire sauce 1 cup beef broth 4 cups cooked egg noodles 1 cup provolone cheese, shredded 1/2 cup mozzarella cheese, shredded Directions: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and sear until browned. Remove from skillet and set aside. In the same skillet, add onions, bell peppers, and mushrooms if using. Cook until vegetables are soft, about 5-7 minutes. Add minced garlic and cook for another minute. Return the steak to the skillet. Season with salt, pepper, oregano, and Worcestershire sauce. Add beef broth and bring to a simmer. Spread cooked egg noodles evenly in the prepared baking dish. Pour the steak and vegetable mixture over the noodles. Stir gently to combine. Top evenly with provolone and mozzarella cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown. Serve this Philly Cheese Steak Casserole hot, offering the classic flavors of a Philly cheesesteak in a comforting casserole form.
